Food glossary

Potatoes in lard ready for roasting


A pure white solid animal fat, made from purified pork fat. Lard has been replaced by many cooks with white vegetable fat, because of health concerns about the high levels of saturated fat.

Uses: Lard was traditionally popular for deep-frying chips and for roasting potatoes. Many cooks still use half lard and half butter to make pastry - it produces a light and tasty result.

To store: Keep in the fridge for up to 1 month and use by the best before date.